This is the first gluten free loaf in 2 years that came out just like "real bread". What a thrill it is to have soft, moist, tender Gluten Free bread from my bread machine!

It smells and tastes amazing, with a thin crisp crust and a tender holey texture. The flavor is great, but it still had a tiny bit of yeasty tangy flavor ( I guess that happens when some yeasts react to the Gluten Free flours) so I ordered a new yeast called SAF Instant Yeast ( check it out by clicking the link) SAF is much cheaper than what I was spending on Fleischmann's and now my bread tastes spectacular!

The dry milk powder and the Gluten Free Sorghum Flour that I added to my recipe enriches the flavor too, but if you can't have dairy see the options below.

For a dairy free option, try warm Almond milk, Coconut milk or Soy milk instead of the water in the recipe, delete the dry milk and lower the total amount of liquids a little to compensate for the loss of the dry milk. I haven't tried it yet so please let me know how it works for you.

I've also heard that finely ground almond meal is a good cup for cup replacement for dry milk. Use the same amount of liquids if you try this option, but again I haven't tried it so please let me know if it works!

See that crust? That's the olive oil that makes it so flaky, so don't skimp on it and you will be thrilled with the results.

I wanted to test it again today, so I baked another loaf and it came out even better this time and I'm so tickled with it!! Hope you try it and enjoy

Disclosure: This post contains affiliate links, I may be compensated for purchases made through these links. For more information, click here.

4/17/2013 Update! Xanthan gum substitute! Can it be true? Can we make this wonderful bread without gums? (they hurt my tummy and many of our followers have had issues too) Well the answer is Yes! The new amazing binding ingredient is Psyllium Husks! Just use them 1:1, so 1 tablespoon instead of the xanthan or guar gum. You can find them in most health food stores or buy at Amazon when you click my affiliate link.

Put the ingredients into your bread machine in this order or follow your machines instructions

Important! All ingredients must be room temperature

Wet Ingredients:

1 1/4 or 1 1/2 cups warm (110 degree) water or dairy free alternative (I start with 1 cup and add more if needed after 5 minutes of mixing in the bread machine) If you live in a humid area like I do you will want to start with less and add more slowly as needed to get a thick banana bread consistency

Update: lately I have been using SAF yeast and increased the amount to 1 Tablespoon. Many readers have had great results with the original amount too, so feel free to experiment.

Make a small well in the dry ingredients and add your yeast. The yeast should not touch the wet until the machine starts to mix

Instructions:

My settings on my very old machine are: (Read farther down for new machines instructions)

I got mine at the thrift store for $5.00!
I'm sure you could find one too, but make sure your buttons work, it has it's paddle and can handle a large loaf

Press Select until you get to the Basic Light Cycle

Press Start

Knead for apx 25-30 minutes

the dough will be very thick .

I open the top and scrape down the sides once or twice at this stage. Your dough should be very thick but wet. It will not look like traditional bread dough. More like thick banana bread. If it's too runny and wet- add a little flour, 1 tablespoon at a time until it's slightly firmer. Too wet, the bread will fall. Too dry and it will be too heavy. Try to keep to the recipe. Scraping will help blend out all the lumps

When the machine stops kneading gently smooth the top over with wet fingers.

I leave the paddle in. I don't like to disturb the dough

Now my machine warms for rising. I leave the pan in and let it warm for a few minutes. Then I turn the machine off or unplug. If you don't shut it down it will rise and then knead again. Gluten Free bread cannot be knocked down. It won't rise again very much if you do.

Rise for apx 50 minutes. I should be about 3/4 of the way to the top of the pan but results will vary

Remove the pan very carefully and set aside with a towel over it in a warm location. Don't bang it or it will fall!

Restart your machine and select the Quick Bread cycle. Mine has one that only has Knead and Bake.
Let it go thru the Knead cycle empty ( I know this is a pain but it works!) until it gets to Bake. It should only be 10 minutes or so

Now set your pan gently back in. No need to lock down or wiggle

Bake! Don't open it. Apx 1-1 1/2 hours or until it turns off. All machines are different, so what you want to look for is a firm brown top. I use a thermometer just before it goes off to check temp. It should read about 190-200 degrees and come out dry.
If necessary you can take it out of the pan and pop it in the oven at 350 to finish up but I've never had to do this.

Take the pan out of the machine immediately or your crust will get soggy. Update: readers have left the bread in the pan with good results too!

I let the bread cool in the pan on it's side for 3-5 minutes before
shaking/tapping it out from the pan. I then cool completely on a rack
before I cut into it and to keep it fresh longer, I store in a large Tupperware container with a paper towel liner to absorb the moisture, in the fridge.

Baking in the Oven:My machine is going down! So another option I have tried is to let the machine do the mixing and kneading only.You could also do this in your large mixer with a dough hook.
Turn your dough into a large greased loaf pan to rise. Remember you cannot knock down gluten free bread dough. It will not rise a second time.
Cover with a towel and put in warm oven (I turn it on for a minute and turn it off) or other warm location to rise. Some people use a heating pad to help their bread rise. Some put their bread in a warm bathroom (I don't know about that one!)
Let rise about an hour or until just to the top of pan and then remove from oven.
Heat oven to 350 degrees F. and bake for apx 30 minutes or until golden brown and it sounds hollow and feels firm when tapped. Instant read thermometer should read 190-200 and come out dry.

Disclosure: This post contains affiliate links, I may be compensated for purchases made through these links. For more information, click here.

For a newer machine the settings are: or use your machines instructions for the Gluten Free cycle. I don't have a newer machine so please refer to your manual! This Cuisinart is $100.00 off!!!

This is what I have been told should work in newer machines that can be programmed:

10 min. preheat? I'm not sure why this is recommended. Too much heat can kill the yeast. Perhaps this is before the dough goes in and it's a very low heat setting to help with the rise.
18 min. knead (remember to start with less water and add as needed)
40 min-1 hr. rise, do not let the dough rise higher than the pan
1 hr. 10 min bake or until bread interior temp reaches 200 degrees
0 min. keep warm.

Here's a link if you want to buy a bread slicer similar to mine! Westbend Bread Slicer. Wishing you happy bread making!

Thanks for stopping by and linking up at our Gluten Free Fridays recipe party! I appreciate it! We had over 110 recipes! We hope that you stop back next week to help make it a huge success again! :) I have tweeted and pinned your entry to the Gluten Free Fridays board on pinterest! :)Cindy

I have made dozens of recipes of gluten-free bread in my bread machine. I am pretty happy with most but continue trying new recipes when I stumble across them..

We wanted a sweeter white bread and I had your recipe. I added a extra heaping tablespoon of honey and then 2 tablespoons of corn-free powdered sugar. I also used grapeseed oil instead of olive(this bread is was meant for french toast).

WOW WOW WOW.. I doubt I will have any left to make french toast- I have never even made a loaf of traditional gluten bread that tops this recipe- I bow to you, you are officially the queen of gluten-free bread!

Thank you!

I hope you won't mind if I share your blog and this recipe in a future post I do on my blog- I will of course give you full credit for this amazing loaf!

Hi Diane, I wanted to let you know that we are working on updating this recipe to remove the xanthan gum! I'll be posting the changes this weekend. Hope you'll try it and let us know what you think! Ali

Diane and all who have commented, THANK YOU!!! you have no idea how much your comments mean to me. Diane, I think I'm going to cry...:) your note was so sweet and I am beyond touched by your kind words.. I worked very hard on this recipe and it means the world to me that you tried it and liked it. Thanks everyone for stopping by. I hope you'll join me here and on Facebook so we can keep in touch! big hugs, Ali

This is my first attempt at making Gkuten -free bread and i think it turned out pretty great! With your help and the great recipe to follow. https://www.facebook.com/photo.php?fbid=4906419977984&set=a.1618022050091.2089997.1222583037&type=3&src=https%3A%2F%2Fsphotos-a.xx.fbcdn.net%2Fhphotos-prn1%2F665716_4906419977984_1794463547_o.jpg&smallsrc=https%3A%2F%2Fsphotos-a.xx.fbcdn.net%2Fhphotos-prn1%2F59438_4906419977984_1794463547_n.jpg&size=1224%2C2048

This recipe far exceeded my expectations! It has a great crumb, is soft, and tastes wonderful! I know not to look for a bread to replace gluten bread, but to enjoy the new flavors of this GF lifestyle. I so enjoy this bread. Thank you for doing all the leg-work to make this work!

Thank you so much for commenting! It's wonderful to know that you're able to get the same results that I did. Comments really help us bloggers know if we made and explained the recipe correctly. It makes me so happy to know that you and others are eating great gluten free bread! Please let me know if you try my other recipes and I hope you will join us on Facebook so that we can get acquainted! xx

Hi Shelley, can he have nuts and eggs or flax seed? I have a couple yeast free breads that I love. Here is the link to my first one http://glutenfreehomebakery.blogspot.com/2012/09/skinny-gluten-free-sugarfree-almond.html and I will be posting another one soon that is great too. Let me know what you are looking for and I'll see what I can do. Thanks for asking! xx

Hi there - I can't wait to try this lovey looking bread. I'm going to try it without a bread maker - do you have any suggestions? I'm thinking of just mixing in my mixmaster then letting rise, adding to the tin, rising again, then baking in my oven. Is there anything you would do differerntly? Thanks so much.

Hi Emelia, Yes, you can make it in the oven and it turns out great. See my update at the bottom of the recipe. Mixing it in the mixmaster is perfect. I beat it for about 3 minutes to develop the elasticity. Then add it to your prepared tins and let rise in a warm location. Do not punch down the dough for a second rise. Gluten free bread does not rise well a 2nd time. I wish you happy bread making. Please let me know if you need any other tips. Thanks for asking!

Hi Mario, you would need to follow a recipe for a "Quick Bread" if you want to eliminate the yeast. Here's a couple of my favorites. http://glutenfreehomebakery.blogspot.com/2013/03/gluten-free-traditional-irish-soda.html

You said: "Take the pan out of the machine immediately or your crust will get soggy."

I have been trying to make a banana+date loaf for about a year, and it always turns out soggy; really soggy! Finally, I have discovered the answer.

My Sunbeam machine gives me two main options: gluten-free bread (2+ hours) or wheaten bread (3+ hours), with the difference being (I assume) the extra kneading). Remembering your advice to get the pan out of the machine quickly, I have always done so, and instead focused on other ways of improving my results.

Finally, jackpot: now I leave the pan in the machine for a full hour after completion of the cook-cycle, and: perfection! A lovely crisp crust, plus a delightful interior.

Hi ... just wanted to thank you for such a wonderful recipe. My wife just recently decided she wanted to go gluten-free, (after I bought an Oster Expressbake w/o gluten-free setting ;>} ), but no harm, no foul ... gave that one to our youngest and ordered the Oster w/ GF. Just made our first loaf yesterday ... easy and delicious ... I used psyllium husks ... may add more next time. The almond milk was a really good idea ... my loaf looked just like yours ... should have taken a picture. Thanks again.

Great job! Making Gluten Free Bread is so fun isn't it? I grind my psyllium husks in the coffee mill now for extra binding. Thanks for reminding me and I will update the recipe. Thank you so much for commenting. Let me know if I can help with anything else you want to make gluten free. Have you tried my hamburger buns? They are awesome :) Here's the link http://glutenfreehomebakery.blogspot.com/2012/06/gluten-free-hamburger-buns.html. Hope to hear from you again!

Hi Ali!!! I thought I share my experience making your bread machine recipe. I own a simple black and decker machine. The only mistake I made was adding GF flour mix recipe (4 cups) into the pan instead of 3 1/3 cups. So when the batter was mixing, I noticed it was very dry so I added more warm water into the pan. I also omitted milk powder since one of our child is allergic to dairy. Then set it on rapid cycle without interruption. Despite my error, the result was fantastic!!! It reminded me of making regular white bread. Thank you for sharing your creation!!! I will be passing your recipe on to few friends who are on GF diet.

Ali,I made both the gluten free bread and the high protein gluten free bread and they both turned out amazing. There are the first bread recipes that I tried in my new bread machine and I will continue to use them. Thanks so much.Leandra

Hi Ali,,It's great to find your blog after searching through Google...I've a son named jakob, he asked me yesterday to make gluten free bread for him..he really like that,,but I didn't know how to make such bread..then I have been searching on Google and finally I've found your blog,,,thanks God and thanks to you ali for sharing such a great recipes..I can't wait anymore to give it a try at home and make my beloved son happy..Now I'm going to read some Bread Maker Reviews to find out good machine

I am going to try your recipe for bread for our communion at church. I tried another GF recipe on Saturday and wrapped and froze the loaves. I thawed them yesterday morning, and when they were served in church, crumbs were flying, and the pieces were so dry they wouldn't even absorb the grape juice (we serve by intinction). It was our first attempt at serving "a common loaf", so I am trying other recipes prior to next month. I will always have to bake bread the day before our communion service, and I was wondering how moist this recipe is either the second day or after freezing.

Hi Linda, it's a wonderful medium textured bread. I let it cool completely and then store it covered in the fridge. I honestly have never frozen it but I'm sure it will be fine. I often freeze my pizza crusts and they come out great. I would suggest to carefully follow the recipe, use xanthan gum for the binder, make sure your yeast is fresh and don't leave out the olive oil. See the recipe for directions on baking in the oven and enjoy!

I'm very happy to see a recipe xanthan free and for a bread machine! However, I'd like to ask how I could translate this recipe into hot dog buns (obviously not inside the bread machine). I'm not experienced at bread making but eventually this will work I just know it.

Hi Mhostly, if you look at the end of the post you will see how to make it in the oven. I would look for a pan in the shape of hot dog buns and put the dough in the individual wells to rise before baking. Another suggestion is to use my recipe for hamburger buns and form them into a hot dog shape/oval instead of round. You can also substitute the xanthan gum for psyllium husks in that recipe. Here's the link and enjoy! http://glutenfreehomebakery.blogspot.com/2012/06/gluten-free-hamburger-buns.htmlhttp://glutenfreehomebakery.blogspot.com/2012/06/gluten-free-hamburger-buns.html

Eating healthy is a passion of mine, however, you may notice that I don’t provide nutrition information for my recipes. For me, this exercise is not necessary.

Of course, I respect those who are in a position that requires them to know exactly what is in their food. For this reason, I provide a link in m GF Subsitutions and Conversions tab on my Home page that will help you calculate nutritional content. Feel free to share your results with us in the form of a comment on any post.

Please note: If you are trying to calculate the nutrition for almond flour, you will need to enter “almonds”, then select “almonds, blanched” from the list.

Thank you for posting this series of recipes. My wife is gluten-sensitive and has used them several times. We've both been looking for a good bread cutting guide and our eyes lit up when we saw the photo in this posting. Would it be possible for you to tell us the name of the manufacturer, please?

Hi Bill, I found mine at a thrift store and it's wonderful. I update the picture above with a link for one similar to it on Amazon for you. Thanks for the lovely message. Hope to talk you and your wife again in the future.

Thanks for this great recipe, can't wait to try it tomorrow. I noticed in one of the comments you mentioned that you use a coffee grinder on your psyllium husks... could you use Yerba Prima Psyllium Husks Powder instead and in the same amount? Thanks so much for your recipe and help.

Hi! I haven't tried the powder yet so I can't say for sure. The only thing I would worry about is if the powder is truly gluten free and if there's any cross contamination where it's manufactured. I would suggest using 3 tablespoons of the powder. Please let us know your results and I will add them to the recipe. Thanks for asking!

I am confused. Your recipe says to use 3 1/3 cups of your basic flour recipe in the recipe. But your basic flour recipe makes 4.5 cups of flour. I am confused. Why do I make 4.5 cups of flour if I only need 3 1/3 cups for the recipe? Thank you.

Alec, the basic flour recipe would be hard to convert to the amount needed for the recipe. I often make a double batch of the flour and save the leftover in the fridge for the next batch. Just mix your flours until very well blended and then measure out what you need for the bread.

Hi - I made this bread and it apparently tastes great (husband is the GFer) and 25 mins before end of cooking i took a peak and it looked AMAZING , had risen beautifully, but when it finished it sank badly :-(. Husband is also lactose free so id left the milk powder out and used lactose free milk for the liquid. Do you think that is the problem? I also used malt vinegar instead of apple cider (yep, also cant eat apples). Any clues most appreciated..... Kate

Oh, sorry Kate! That's too bad, but never fear, sometimes you have to try again until you get it right. To start with, the milk powder or lactose isn't the problem, but if you leave an ingredient out that adds volume, you need to reduce the liquids. Usually the reason gluten free bread falls after baking is too much liquids. You can substitute the milk powder with almond meal too. Malt vinegar has gluten in it! Use rice vinegar instead if you want completely gluten free. Next time you make the bread make sure the dough is very thick. It won't look like bread dough but it's thicker than cake batter. Follow the recipe carefully and let me know if you have any other questions. Say hi to your hubby too. Thanks

Hello. I just received my GF flours shipment, set my bread machine to your specifications, then realized I never ordered the sweet rice flour. Is there anything else I can use in place of it? Can I sub one of the other flours for the sweet rice flour? Thank you.

Hi Lani, do you have an Asian grocery store in your area? I buy mine there and it's very reasonable. It's also called Mochiko. I hesitate to offer substitutions because it's a great chewy flour and nothing really resembles it. Sweet rice flour is ground from short-grain glutinous rice, aka "sticky rice." If you can't find the flour you could grind the rice very finely too. If it's just not available for you then I would substitute fine white rice flour. Best of luck

Hi again. Okay, I have the sweet rice flour (with all the other GF flours) and have tried your bread recipe twice in my Zojirushi bread machine (using your manual settings). I follow the recipe to the tee, but both times, the bread came out dense and doughy. Any suggestions? Any feedback is appreciated.

Lani, are you getting a high rise? Does the bread fall after rising? Are you following your machines instructions? With a new machine you should follow their instructions. My recipe but use their instructions after you put it in the machine. I think you might be using too much water. How thick is your dough? Can you hop over and chat on Facebook? https://www.facebook.com/SkinnyGFChef

Hi Ali - Your bread recipe is so promising and I love reading all these great reviews. I'm not sure about trying it, though, since I can't handle the sorghum flour. What would you suggest as a substitute for it in your Best Results Flour Recipe? Also, my bread machine is a Zojirushi like Lani's ( mine is programmable version, w/o GF mode), so is there anything you learned for her experience that I'll need to know? Lastly, I see you have a whole page of GF breads. Are any of those free of sorghum flour? Thanks.

Hi, nice to hear from you! There are lots of great gluten free flour options that you can substitute for the sorghum. I would suggest oat flour or millet. They are both mild in flavor while other's like Teff, Quinoa or Bean flours are too strong for this recipe. You can buy the flour in your local stores or grind the gluten free oats or millet in a grain or coffee mill to a fine flour. If you look at the bottom of the recipe you will see the times for programming your machine. I don't have any experience myself, but a good friend said these times work well for her. Don't be afraid to try it. Just read the recipe steps carefully and you will do great!

My family is staying with me, the whole time they complained they wanted Gluten-free bread so i made this. I have now made this 6 times and even modified it to have cinnamon and raisins. Just wanted to say thank you for posting such a great recipe.

Yay!! That's wonderful and I bet they really appreciate you! It's easy to make bread once you start doing it isn't it? I can whip up a loaf in no time and I love that there's hardly any mess at all. Thank you so much for commenting and please let us know if you made any changes or have tips to share.

Hi, my machine doesn't have two settings. I researched my machine and it makes a loaf from 1.0 to a 2.0 lb loaf. The only difference is how long the bread bakes. So on my machine the 1.5 bakes for 60 minutes and the 2.0 bakes for 65 minutes. I would use the 2.0 setting. Thanks for asking!

I have been using your recipe for a year now. I've tried many others and always come back to yours :) I modified it a few times also. I use a breadman pro with gluten free setting. So the modifications I have used: flax eggs instead of eggs worked alright, but was a very strong flax taste and not as fluffy/too dense. To make it dairy free I used almond meal in place of powdered milk. Works perfectly. To add vitamins, minerals and fiber, I put a tblsp of chia seeds OR flax meal (not both) to the "best flour mix" when you make it. Lastly, I'm lazy so I don't smooth the top and it still rises and bakes fine albeit bumpy Lol

Winter, you a such a doll. Sorry, missed your message! I would do it in the oven instead of the bread machine, if you want that lovely layer of cinnamon and sugar. Just knead dough in your bread machine or mixer. Line bread pan with parchment (I like some parchment sticking above the rim too, helps hold the rise) and scoop half of the dough in. Sprinkle cinnamon mixture and add the rest of the dough. Let rise in a warm spot until doubled. Bake 350 F apx 40-45 or internal temp reaches 200. hugs!

Korrine, the ACV is a dough enhancer and helps with the rising. Can your son can have any acid, like lemon juice? Or try using an additional egg white if he can't have the lemon juice. Let me know how that works.

Hi Ali, just tried the bread but it didn't rise up so well while baking and kinda collapse in the center part. I used my Kenwood BM on gluten mode but it takes a cycle of 21/4 hrs cycle and it did churn several times. Could it be that it was mixing too much? I guess maybe it's better to mix the ingredients by hand n let it rise and then set to bake after about an hour of proofing to yield a nice rounded loaf like yours? I will be making again soon.

Tricia, sinking can be a sign that the dough is too wet. Your dough should look like very thick batter. Yes, your machine setting for 2 1/2 hours is probably what went wrong. I'm assuming your machine doesn't have a gluten free setting? Do you have a dough only setting? Lately, I've been using the dough only to knead, then I select bake only for a minute to warm, turn off and let rise, then do bake only again. Come find me on FB so we can chat. Hope this fixes it for you! Btw, even failed bread can be great. Just cube, brush with olive oil and bake into croutons or grind into bread crumbs. Good luck and thanks!

Tricia, I just saw that you said you used a gluten free setting. In my experience, gluten free bread doesn't like to be knocked down after rising and never rises well the 2nd time, unlike gluten full bread. I would do some research on your machine and read what they say about their setting and how to use it. Or do as I suggested earlier. It works great for me. And yes, you can always mix in your mixer and bake in the oven.

Thanks for this recipe! I just wanted to leave a note to tell you this is the recipe I keep coming back to. I use my bread machine in the way you describe and it works! I reduce the flour by about 1/3 cup (the amount my grinder holds for one grind) but replace it with ground flax seed. This gives it a whole grain look and taste. I also recently changed from xanthum gum to psyllium husks.

Awesome! I'm so glad it works great for you and I love hearing about ingredient changes. I also use flax or chia in my breads now and love the flavor and texture. Thanks so much for commenting Jardi. Have a wonderful day.

Has anyone tried the dairy free option without the dry milk? I cannot put dairy in my breads. So my question that is has anyone deleted the dry milk and and reduced the liquids and if so how much of each liquid or liquids did you reduce?

Hi Joan, can you have nuts? I have a few suggestions for you. Try substituting the dry milk with equal amounts of fine almond meal (not blanched almond flour) OR dry coconut milk powder. I buy coconut milk powder on Amazon and love it. And yes, you should be fine with chia eggs. Regarding liquids- I always start with one cup of water and then add more, if needed, as it mixes. Just remember, it should be very thick and sticky and read the recipe carefully. Enjoy!

GooddayIve tried this recipe twice. One time in breadmaker and other time in oven. Bread tastes good but stays really small and doesnt rise that great. I followed the recipe step by step, except i used ground psyllium instead of eggs and almond milk and normal vinegat. WHAT? Am i doing wrong??

Good morning, Jo. I don't think psyllium can be used as a subsitute for eggs. You can use it instead of xanthan gum but you still need a egg replacement. Many readers have told me that replacing the eggs with flax or chia eggs works. For each egg, use 1 tablespoon ground golden flax and 2 1/2 tablespoons warm water. Let sit 5 minutes to gel. Your loaf might be a little denser than mine but other readers have said it works! Please come back and let us know. Best of luck

Hi! Sorry, recuperating from an accident and not online as often. Hope you made the bread anyway, it's wonderful. My old machine doesn't bake by the pound but if I'm correct, based on the time it takes to bake, it is a 2 lb. Thanks!

Phenomenal post you have made here. I have attempted loads of varieties of Gluten free bread yet I needed a formula that I didn't need to scan high and low for the distinctive flours, this formula has likewise cooked the best so far in my bread producer machine. Even better. Truly your post is exceptionally pleasant and supportive for us.

Just made this with my sister in her new breakmaker, really excellent bread, she's now very happy that she can make a gluten free bread herself that isn't as solid as a brick. The loaf is half eaten already!

Hi, I just found/read your post with the spectacular picture of GF bread made from bread machine. After repeating reading the detailed recipe, I got puzzled with the most important ingredient stated: flour mix. In your initial ingredient list, 3 1/2 cups of GF flour mix are listed with a note:"see flour recipe below". Then it shows the detailed in the later part:

These ingredients actually all add up to 4 1/2 cups instead of 3 1/2 cups stated in initial recipe. This is where that confuses me. Can you kindly clarify this for me? Really appreciate your help. (Please pardon me if the question/answer already exist at somewhere in the long comment list I missed.)

P.S. I assume that 3 1/2 cups of flour make a 1.5 lb loaf, and 4 1/2 cups make 2lb loaf. Pls correct me if wrong.

Hi! Many people have told me they love that they can play with my recipes. So, the answer is yes, go for it! Also, I have quite a few different variations of this original recipe that you can see below in the recommendations or type bread into the search bar. Thanks for asking! xx

Hi! Thanks for stopping by!Note:Printer is in with the share buttons! Thank you so much for your comments or questions. I respond as fast as I can, so please be sure to check back for your answer. By leaving a comment you are consenting to your email being collected for communication purposes only. Hugs, Ali

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About Me

Welcome to my blog! If you are looking for healthy gluten-free recipes that taste great, you have come to the right place! I am a gluten-free recipe developer and passionate gluten-free bread baker. On this blog, you will find delicious recipes that you could never tell were gluten-free and some fun gluten free product reviews and giveaways. Thanks for stopping by! xx